1. Preheat oven to 375°F (190°C). Generously butter a 12-cup muffin tin and, if desired, place a 1-inch-wide parchment strip in each cup for easy lift.

2. In a small saucepan over medium heat, combine peaches, brown sugar, 2 tbsp of the granulated sugar, cinnamon, salt, and lemon juice. Cook 3–5 minutes until juicy.

3. Sprinkle in cornstarch and cook 2–3 minutes more, stirring, until thick and jammy. Off heat, stir in vanilla and optional almond extract. Cool 10 minutes.

4. On a lightly floured surface, roll one puff pastry sheet into a 10×14-inch rectangle. Brush lightly with melted butter and sprinkle with 1 tbsp granulated sugar.

5. Cut the rectangle into 3 long strips. Spread half the cooled peach filling thinly over the strips, leaving a 1/2-inch border.

6. Roll each strip into a tight log from the long side. Using a sharp knife, slice each log lengthwise to expose layers, creating 6 half-logs.

7. With the cut sides facing out, coil each half into a loose rose shape and tuck the end under. Place into the prepared muffin cups.

8. Repeat rolling, filling, and shaping with the second pastry sheet and remaining filling to make 12 cruffins.

9. Brush the tops with remaining melted butter and sprinkle with turbinado sugar (optional).

10. Bake 20–24 minutes, until deeply golden and puffed. Cool in the pan 5 minutes, then lift out to a rack.

11. Dust with powdered sugar or drizzle simple glaze (powdered sugar + milk). Serve warm or at room temperature.